For the dough:
5 large eggs
500g of ‘0’ flour
5 tablespoons of warm water
3 tablespoons of extra virgin olive oil
2 pinches of salt

The procedure for our pasta making is the same of the previous recipes.
When you flatten the dough using the rolling pin, make sure you reach a very thin layer and then fold the dough into 4 and cut your pappardelle 2 cm wide. Put a dusting of durum wheat flour over the pappardelle.

Put the wild boar meat to marinate overnight with the red wine, adding all the vegetables, cut in big pieces, and the spices.
The following day take the pulp out of the marinade and cut it into pieces of 5cm.
Rinse the vegetables and chop them finely, put them in a saucepan with 7 tablespoons of extra virgin olive oil and fry gently for about ten minutes with the cloves, the cinnamon and the juniper berries.
Add the wild boar meat and brown it well together with the chopped vegetables and when the colour of the meat has changed, pour in the white wine and cover the meat with the vegetable stock (n.2).
Add the bouquet garni (sage, rosemary and bay leaves) to the wild boar and cook for about 20 minutes. Then add the peeled tomatoes.
Cook for another hour.
Lift up the pieces of boar and cut them with a knife in chunks, and put them back in the pan to cook for 5 minutes, put salt, pepper and nutmeg.
Your boar sauce is ready.
Cook your pasta in salted water for about 7 minutes and pour it into the pan.
The texture of this pappardelle must be soft and creamy.

This is a classic recipe of great importance in Tuscany. Excellent in the winter. It is a classic for me when I have dinners meeting with my friends. Our famous get-together reunions.